4 chicken breasts
6 ribs celery
2 large onions
2-16. oz. packages frozen mixed vegetables
4 potatoes (peeled and diced)
6 carrots (peeled and sliced)
2 large cans tomato sauce
4 cloves garlic (minced)
1 bay leaf
2 Tbsp. peppercorns
1 tsp. basil
1 tsp. sage
1/2 tsp. black pepper
salt to taste

Boil chicken in at least 1 gallon of water. Add 4 ribs of celery and 1 onion (whole), bay leaf and peppercorns to water and boil until chicken is done. Set chicken aside to cool. Strain chicken stock and return to pot. Add remaining spices. Dice the remaining onion and celery and add to pot along with potatoes and carrots. Allow to boil 15 minutes. Add mixed vegetables and boil another 15 minutes. Finally, add tomato sauce and simmer 1 hour.

Note: We like to serve this steaming hot with either cornbread or pimiento cheese sandwiches.